Thursday, 27 June 2013

Chilli Garlic Noodles

We have been a huge fan of Chili Garlic Noodles for the longest time. The dry noodles are easy to make and taste absolutely delicious. We have made the egg version of noodles however, you are free to add shredded chicken, mutton or prawns.


· 250 gm – rice noodles
· 3 tbsp. - Cooking Oil
· 1 carrot – julienne (fine long slices)
· 100 gm - Broccoli
· 1 onion julienne
· 1 capsicum – julienne
· 50 gm – French beans – diagonally sliced
· 2 tbsp - Dark soy sauce
· 2 tbsp - Chili vinegar
· 2 tsp - Ching’s chowmien powder (readily available in supermarts)
· Dry red chilies – 2
· 3 garlic cloves – finely chopped

  • In a saucepan add water and a pinch of salt. When the water starts boiling add the rice noodles. Stir for 2 minutes and remove from water.
  • Microwave carrot and beans for 6 minutes.
  • In a pan, add cooking oil. Once the oil is hot, add dry chilies, garlic and onion. Once the onion is sautéed, add the microwave vegetables and broccoli. Sauté till mixed well.
  • Now add salt, pepper, chili vinegar, soy sauce, Ching’s chowmien powder. Mix the vegetables well.
  • Finally add the noodles. Use a tong to mix the noodles.
To serve:

· You can make scrambled eggs  /fried chicken shreds and add to the noodles.